Preview

Sparkling diamond shortbread cookies with pistachios

Vegetarian, Sweet, Chocolate, Biscuit Dough

This small, but decadent, shortbread cookie is rolled in sugar giving it a classy look and it packs a punch in flavor!!

Note

Careful not to overcook the shortbread cookies since they might dry out.

Ingredients

Recipe for 12 biscuits

Shortbread cookie dough with hazlenuts

180 Gr

Butter

85 Gr

Icing sugar

1 Unit(s)

Egg

250 Gr

Flour

25 Gr

Cocoa powder

75 Gr

Chocolate chip

2 Ml

Vanilla extract

For the sparkling exterior

1 Liter(s)

Water

1 Cup(s)

Sugar

Preparation time: 30 min

Preheat your Oven at 356 °F

Before the class

Weigh all your ingredients.

Keep your butter on your counter, it must be tempered (soft).

You will need:

Hand mixer

Parchment paper

2 Bowls

1 Oven

1 Cutting Board

1 Brush

Plastic wrap
Shortbread

Bring the butter to room temperature by either leaving outside over night or microwaving it for a few seconds. Place the butter and the powdered sugar in the bowl of the mixer and mix until light and creamy. Once this step is reached, add the eggs one by one to ensure they are well incorporated. Add the vanilla extract. Mix the pistachios with the sifted flour and add in the bowl to the wet ingrédients. Mix until well incorporated and homogenous. Roll the dough out into small logs about 1 inch across in diameter and leave them in the fridge until they are firm.
Sugar dusting

Once the logs are nice and firm, place them in cold water and then roll them out in the sugar to have the cookies well coated. Once they are coated cut with a sharp knife to the thickness of 2cm and place on a baking tray. Cook for 20 minutes at 350°F until they are lightly browned.